For 12 scones – 10 min prep – 10 min cook


  • 1 C + 1/2 C (225g) self rising flour
  • 1 tsp. baking powder
  • 2 tbsp (25g) sugar
  • 1 pinch of salt
  • 5 tbsp (75g) salted butter at room temperature
  • 1/ C (50g) raisins (optional)
  • 1/4 (5cl) whole milk
  • 1 beaten egg
  • Glaze
  • 1 beaten egg yolk with 1 tsp. milk


  1. Preheat your oven to 180 ° C (th. 6).
  2. Pour the flour, baking powder and sugar in a large bowl.
  3. Add the butter. Combine with your fingertips until the dough has a sandy texture.
  4. Add the raisins, the beaten egg and half the milk. Mix until you get a ball of dough. The dough should be flexible without being sticky. If it is too dry, gradually add the rest of the milk.
  5. Flour your work plan. Roll out the scone paste to a thickness of 0.5 inch. Detail circles 2 inches in diameter, using a cookie cutter or a glass, then place them on a baking sheet, turning them over.
  6. Reform a ball of dough with the scraps, spread it out and then detail other circles again.
  7. Brush the circles with the egg yolk and milk mixture.
  8. Bake for about 8-10 minutes, until the scones are puffy and blond.
  9. Take the scones out of the oven. Remove them from the baking sheet and let them cool on a wire rack.
best scone recipe

I think scones have become my favorite breakfast-brunch-snack. The opportunity to immerse yourself again in a soft English atmosphere. We tasted them with crème fraiche, butter, honey and various jams, including the one with bergamot …

Pictures and recipe translated from the fantastic French blog

Merci Réjane!